Microorganisms that cause human diseases can contaminate fishes in aquatic environments as well as during their capture, handling, and transport. The purpose of this study was to isolate Vibrio parahaemolyticus and Salmonella enterica from fishes captured in the Lagoa dos Patos estuary that were eviscerated and cleaned for trade. Thirteen fish landing were analyzed and 65 entire fishes and 65 cleaned fishes were studied to determine the presence of V. parahaemolyticus and S. enterica. Bacterial isolates were compared using rep-PCR. V. parahaemolyticus was isolated from one entire Micropogonias furnieri and two entire Mugil platanus, as well as from three eviscerated M. platanus. S. enterica was isolated from two eviscerated Paralichthys orbignyanus. Identical rep-PCR bands from V. parahaemolyticus were observed in entire and eviscerated fishes from the same discharge, suggesting processing failures that neither eliminated the microorganism from the raw material nor prevented cross-contamination. S. enterica was not isolated from entire fishes, presumably because contamination occurred due to hygiene and sanitary failures. Our results showed that M. furnieri and M. platanus captured in the Lagoa dos Patos estuary may host V. parahaemolyticus and that this microorganism, as with S. enterica, may also persist even after the fish is cleaned. This is the first record of the isolation of V. parahaemolyticus from M. furnieri.

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Sixty-six samples were collected from a broiler chicken abattoir. Eighteen samples were collected from the retail market in Southern Brazil, where the slaughtered broilers were commercialized, so that the microbiological assessment of the samples in the broiler industrial chain could be undertaken. And eighteen samples submitted to clients´ common home procedures were similarly assessed. All samples were evaluated by quantifying total and thermotolerant coliforms, psycrotrophic bacteria, Pseudomonas spp, Escherichia coli and research for Salmonella spp and Listeria monocytogenes. Results on counts and on the occurrence of microorganisms in samples from specific sites in the broiler processing chain demonstrate the need for a re-assessment of hygiene practices throughout the whole process and educational activities should be direct to all people involved, including consumers.

Análise microbiológica de doces de leite vendidos em feiras livres Análise microbiológica de doces de leite vendidos em feiras livres Análise microbiológica de doces de leite vendidos em feiras livres Análise microbiológica de doces de leite vendidos em feiras livres